Grilled Sesame Salmon

Grilled Sesame Salmon
  1. 2 medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced
  2. 1 tablespoon salt, plus additional to taste
  3. 4 tablespoons rice vinegar, divided
  4. 2 tablespoons fresh lime juice, divided
  5. 2 tablespoons reduced-sodium soy sauce
  6. 2 tablespoons tahini or smooth, natural peanut butter
  7. 1 tablespoon plus 1 teaspoon toasted sesame oil, divided
  8. 1 clove garlic, chopped
  9. 1 teaspoon chopped fresh ginger
  10. 4 salmon fillets (about 5 ounces each)
  11. 1/2 small red onion, very thinly sliced
  12. 6 cups baby arugula or salad greens

  1. Place cucumbers in strainer set in sink; toss with 1 tablespoon salt.
  2. Press kitchen towel on cucumbers; drain at least 1 hour or up to 3.
  3. To make sauce, combine 2 tablespoons vinegar, 1 tablespoon lime juice, soy sauce, tahini, 1 tablespoon oil, garlic, ginger, and 1 tablespoon water in blender; puree until combined.
  4. Preheat grill to medium-high. Season both sides of salmon with salt.
  5. Place skin side down on grill; cook 3 minutes, or until skin shrinks and separates from flesh. Flip; cook 4 minutes, until done.
  6. Toss cucumbers with remaining 2 tablespoons vinegar, 1 tablespoon lime juice, 1 teaspoon oil, and sliced onions. Refrigerate until serving.
  7. Divide arugula equally among four plates. Top each serving with salmon, then cucumbers. Drizzle sauce over servings.

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